Apricots storage

Kantor, D. B., Hitka, G., Fekete, A., and Balia, C. (2008). Electronic tongue for sensing taste changes with apricots during storage. Sens. Actuators B 131(1), 43-47. 

Decomposition is slowed by storage in dark locutions, Peaches, apricots, biller almonds, cherries, and plums contain some HCN derivatives in their kernels, frequently in combination with glucose and henzaldchydc as a glucosttle taniygdulmi The bitter almond fragrance of HCN and its derivatives sometimes can be detected in such kernels. 

More recently, acid hydrolysates have been analysed by HPLC.27 Furosine (see below) was the main product observed for dried figs and apricots, whereas furosine and the y-aminobutyric acid derivative, in about equal amounts, were the main products for prunes and dates. 2-Furoylmethyl-y-aminobutyric acid and -arginine were the most abundant products observed for commercial raisins, ranging from about 10 to 75 mg per 100 g of sample each. Most of the Amadori compounds present in raisins seem to have been formed during storage rather than processing. 

Apricot is very representative of the fruits just described. It has a very short harvest season and storage life, and thus the freshmarket is very limited. Because of its short season, a processor will usually convert part of the crop to puree, at 30-32° Brix, for later reprocessing. Consequently, apricot was chosen as a model for our research with the goal of increasing the value of the crop by expanding the market for its concentrated puree. It was felt that this could be accomplished by converting the puree to clarified juice. 

Nichols, P. F., Mrak, E. M., and Bethel, R. 1939. Effect of drying and storage conditions on color and SOa retention of dried apricots. Food Research 4, 67. 

Sorber, D. G. 1944. The relation of sulfur dioxide and total S content of dried apricots to color change during storage. Fruit Products J. 23, 234. 

Stadtman, E. R., Barker, H. A., Mrak, E. M., and Mackinney, G. 1946a. Storage of dried fruit. Influence of moisture and sulfur dioxide on deterioration of apricots. Irtd. Eng. Chem. 38, 99. 

The relation of total sulfur dioxide content and other factors to color changes during storage of apricots is discussed by Nichols and Reed (1931), Nichols ei al. (1938), Chace et al. (1930, 1933), and Sorber (1944). The role of sulfuring in dehydration of cherries and small fruits is discussed by Wiegand et al. (1945), and the effects of methods of sulfuring, dehydration, and temperature of storage on ascorbic acid content and carotene content of dehydrated peaches by Eheart and Sholes (1946), as well as others mentioned previously. 

Sulphur dioxide is an effective inhibitor of the non-enzymatic browning that occurs during storage of dried apricots. 

Dried fruit must be capable of being stored for up to 12 months to allow continuity of supply to the market. During this time, fruit can deteriorate in quality, so it is important to be able to predict the storage life of a dried apricot sample. The storage life prediction test is based on the condition in which fruit would be after 4 months storage at 25 °C and 65% relative humidity. 

Fourie PC, Hansmann C, Wium GL (1992) Effects of fresh fruit characteristics and cold storage on the quality of dried apricots and peaches. J Hortic Sci 67 59-65 Guerriero R, Watkins R (eds) (1984) Revised descriptor list for apricots (Prunus armeniaca). IBPGR, Rome, 23 pp... 

Moore JN, Janick J (1983) Methods in fruit breeding. Purdue University Press, West Lafayette, IN Rettke M (1993) Prediction the storage life of dried apricots. ADFA News, Australia Roberston GL, Koopmanschap EA, Scrivens CA (1984) Comparison of instruments and sensory panel methods for measuring kiwifruit firmness. J Texture Stud 15 275-283 Sould J (1985) Glossary for horticultural crops. John Wiley, New York, pp 570-582 Southgate DAT (1991) Determination of food carbohydrates. Elsevier Applied Science, London, pp 144-148... 

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